On June 24, humble culinary heavyweight Walter Manzke resurfaced at BREADBAR Century City for their “Hatchi” series first anniversary. Manzke took the sold-out crowd on a tour “Around The World in Eight Dishes.” He drew on dishes new, old, and retooled. The night’s representative from Vietnam featured “Banh Mi” pig’s feet sliders.

This was a twist on a popular dish from Manzke’s Church & State days. In that case, Pied de Cochon involved lentils, frisee aux lardons, and a poached egg. In this case, Walter Manzke made smaller fritters with crisp breadcrumb coats and gooey, gelatinous cores made with trotter and shoulder meat. He delivered a quick hit of acidity using pickled carrot and daikon. Cilantro was the only other traditional banh mi component. Manzke made soft brioche buns instead of standard baguette and included cucumber, Boston lettuce and a judicious amount of aioli with Sriracha and hoisin sauce. This dish might not be a sign of things to come at his eventual restaurant, but it was still the best slider ever.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.